94 point

I tasted again the 2019 Terrers, a blend of 57% Xarel·lo, 25% Macabeu, 17% Parellada and 1% Monastrell from close to 60 different vineyards, all organic and biodynamic. It was cropped from a very good vintage, with quality and volume, now disgorged after 53 months in bottle with the lees. Since 2017, they have used concentrated must from the same vintage to referment the wine in bottle, and since 2013, they have used indigenous yeasts for the first fermentation. The wine is aging at a slow pace but gaining in nuance and complexity with more time with lees; it's serious, subtle, elegant, pretty much the house signature, with pungent flavors, incisive, direct and fresh, lively, with finer bubbles and leesy flavors. It comes in at 12% alcohol, with a pH of 3.19 and 4.6 grams of acidity.

93 point

Spansk referenceboble fra eliteproducenten over dem alle. Den er friskere og mindre autolyse-præget, end jeg husker den i tidligere versioner, og det klæder den virkelig. Smuk, løftet næse. Frisk, kompleks, elegant, og ret floralt anlagt faktisk. Her er også godt med smæk på de røde Ingrid Marie-æbler, hvid fersken, en snert af hvide ribs og mariekiks. Munden har god fylde og harmonisk intensitet. Frisk, uden at være streng og knastør, moussen eksemplarisk og luftig.

Røde æbler i næsen. Fyldig med noget autolysekarakter. Fine brioche, nedfaldsfrugt og mineralske noter. Virkelig flot balance og længde.

92 point

A blend of 57% Xarel·lo, 25% Macabeu, 17% Parellada and 1% Monastrell, the 2019 Terrers spent 42 months on lees and was disgorged in January of 2024. Yellow in hue, its spiced nose features curry, aniseed and Marsala, along with balsamic notes. Dry and refreshing, the mousse-like palate lingers long with a chalky texture. Saline and flavorful, this is a beautiful take on Corpinnat.